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Balsamic and honey glazed chicken

Balsamic and honey glazed chicken

Balsamic and honey glazed chicken

By July 2, 2015

Balsamic and honey glazed chicken is delicious and ready fairly quickly. The mix of balsamic vinegar with honey and other ingredients gives a great glaze for chicken; provide smells that are too die for and of course very tasty!

  • Prep Time : 10 minutes
  • Cook Time : 50 minutes
  • Yield : 4 - 6
  • Allergens :



  • Clean the chicken from any leftover fat and remove the skin.
  • Heat olive oil in a large, shallow pot - that has room for all the chicken. (For those who would rather – they can also use Canola Oil)
  • When the oil is hot - Place the chicken in carefully (oil jumps!)
  • Keep frying the chicken for about 10 minutes on all sides until browned all.
  • Remove the chicken from the bowl, turn off the heat and reduce the temperature of the oil.
  • When the temperature drops a bit – turn the heat back to a medium levelled heat.
  • Add the crushed garlic and fry for a minute until very light brown. (If the garlic burns – chances are the temperature has not been lowered enough - start all over again. Burnt garlic is the worst, trust me!
  • Add the tomato paste and chicken stock and bring to a boil.
  • Add the balsamic vinegar and honey - Mix well, bring to a boil and cook for about 3 minutes until everything is reduced and thickens.
  • When the sauce thickens - lower the heat to a medium flame and return the chicken.
  • Cook for 20 minutes with a lid – making sure that every 7-8 minutes you turn the chicken to make sure that they are all completely and evenly covered.
  •  During these 20 minutes – Make some white rice.
  • Remove the lid and cook for another 15 minutes and once again turning the wings over half way through.


Serve over white rice and garnish with chopped chives.



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